Foods Ang Harv Has Tried

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

Teething babies and royalty were fans of this British city's signature sherry.

This Christmas bread is formed in the shape of the baby Jesus.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

These entrails identified safe venues for Black musicians during the Jim Crow era.

This rare, distinguished North Carolina melon once fed presidents and kings.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

Where maple sap flows, all one needs to make taffy is snow.

Mornings in Amish country once called for pie-cake and coffee.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

This cosmic-colored flavor is a Midwestern mystery.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

The story of the golf tournament’s signature snack is one of secret recipes and controversial updates.

North Carolina's “poor man’s pâté” is rich in flavor.

These muscular organs are a crispy, chewy Southern favorite.

The sweet, spiraled pastries were once a staple on cold days in the American South.